Beets aka Beetroot is the most nutritious of all root vegetables. I dont know if mom used to say 'Beetroot adds new blood to your body' just to make us eat! But the following is true though, beetroot is good for the health of the heart as it contains soluble fiber with can help to reduce high blood cholesterol levels. It also contains the phytochemicals, carotenoids and flavonoids which help prevent LDL ‘ bad’ cholesterol from being oxidised and deposited in the arteries. Cooked beetroot is a great source of folate that can protect you against high blood pressure, Alzheimer’s and dementia. For more information click here.
- 1 large beets or 2 small beetroots
- 1/2 cup green peas
- 1/4 cup grated coconut or 3-4 2- inch squares
- 5-8 green chillies
- 1-2 tbsp oil
- a big pinch of turmeric
- cilantro for garnish( optional )
- Salt to taste
- 1 tbsp chana dal( bengal gram dal )
- 1 tbsp urad dal( black gram dal )
- 1 tsp jeera( cumin seeds )
- 1 tsp( mustard seeds )
- 10 Curry leaves
How to cook the beets:
- I know how hard it is to peel and cut the raw beets. Not anymore if you follow my steps below.
- Clean the beets thoroughly and make small beets into 2 halves( 4 for a bigger one ) with the peel on.
- In a pressure pan or cooker cook the beets with water for 3 whistles.
- Once the weight comes out without any pressure drain the beets
- Let them cool a bit. Now the peel comes off right away with the finger pressure( couldnt be any easier than this )
- Chop them into 1 inch squares
- Chop the boiled beets into 1/2 inch squares
- Heat oil in kadai or pan and add the seasoning - mustard seeds, cumin seeds, urad dal, chana dal and curry leaves
- When mustard seeds start to wiggle around, add the green chillies, chopped beetroot, green peas, turmeric and salt
- Saute them until the beetroot starts to lose water and peas cooked
- Add the grated coconut and fry for one more min
- Adjust salt and chillies to taste. Garnish with coriander
beets save the water for beetroot rasam/soup( i will post that recipe soon). Cooking beets this way uses very less time, gas and effort. Since we are not throwing the water we are not at all losing the nutrition! And the best part cooked beets stay fresh up to 3 days in the fridge and you can saute fresh whenever you want. Freezing cooked beets is a very bad idea and don't try to attempt like me. They become soggy once thawed in the microwave and I am sure once you make this recipe you wouldn't be left with any leftovers!!
The sweetness from the beets , crunch from the split peas( chana dal ), nutty flavor from the coconut, spiciness from green chillies and the aroma of the curry leaves makes the boring beetroots SIMPLY EXQUISITE! Nothing can BEET this recipe! Serve this beetroot curry with hot rice or chapathi. This Sweet and Spicy beets recipe is on its way to weekend herb blogging event hosted by Vanessa from What Geeks Eat.
TIP: Mix some thick whipped yogurt into the cooled beets curry., you have beets raitha in minutes!
Tags: Beetroot curry, Beetroot poriyal, Beetroot vepudu, Beets and Peas Fry, Beets fry, Beets peas and coconut curry